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Sweetcorn and ham chowder

Tuck into this hearty soup that's ideal for a satisfying lunch or a starter for a warming dinner, served with a fresh crusty roll.

  • 30 minutes prep. time
  • 30 minutes cooking time
  • Serves 8
  • Soups, stews & curries
Sweetcorn and ham chowder in a saucepan ready to be served
This hearty chowder is great for warming you up on chilly evenings | © National Trust/William Shaw


  • 1 tbsp vegetable oil
  • 10g butter
  • 240g onion, finely diced
  • 240g carrot, finely diced
  • 240g celery, finely diced
  • 2 cloves garlic, crushed
  • 200g potatoes, peeled and finely diced
  • 1 bay leaf
  • 500ml water
  • 1 sprig fresh thyme
  • 1 sprig fresh marjoram
  • 300ml milk
  • 600g sweetcorn
  • 150g ham, shredded


Recipe tips

You can tie the herbs together with string to make it easier to remove before blending. Why not reserve any stock you have from boiling a ham and use in place of the water for added depth of flavour?

Step 1

Place a large saucepan over a medium heat and add the oil and butter. Once melted, add the onion, garlic and carrot.

Step 2

Stir well, and add the diced celery and potato, along with the bay leaves, thyme and marjoram.

Step 3

Stir well and sauté for around 5 minutes.

Step 4

Add the water. Bring to the boil and then allow to simmer gently until the vegetables are just softened.

Step 5

Next, add half the sweetcorn and stir well.

Step 6

Remove the bay leaves, thyme and marjoram from the pan. Using a slotted spoon, remove half the vegetables and place to one side.

Step 7

Add the milk to the pan and, using a stick blender, blend until smooth.

Step 8

Return the reserved vegetables to the pan, along with the remaining half of the sweetcorn and the ham. 


Step 9

Stir well, place back on the heat to bring the temperature back up and serve.

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